The dairy at St Helenís Farm has received constant investment over the years to ensure we stay at the highest level of hygiene standards and efficiency. It is a modern dairy where we process fresh goatsí milk into a range of products for distribution through some of the countryís most well known supermarkets.
All the fresh British goatsí milk from St Helenís Farm and our supplying farms is kept here in large chilled tanks prior to pasteurising. This milk is packed fresh every day into litre cartons and milk is often taken from the goats one day and on the supermarket shelf the following morning.
The milk is also separated, which means that we extract the cream from the milk. This cream is then added back at either 1.6% for semi-skimmed milk or 3.6% for whole milk, whilst none at all is used for skimmed milk, which is virtually fat free. Surplus cream is used to make delicious goats' butter by churning through a rotating stainless steel drum until it is just the right consistency. It is also packed as double cream into small pots for retail sale.
St Helenís Farm natural yogurt is made with fresh goatsí milk, naturally thickened by taking out some of the water and without the need for starches or other thickeners. Our low fat yogurt contains less then 2% fat and is an alternative to our whole milk natural. It is a blend of fresh goats' milk and tapioca starch to give it a thick texture. Both are probiotic yogurts which are fermented overnight before being packed into large or small sized plastic pots.
Fresh goatsí milk is sent to our cheesemaking dairy in the county of Somerset. Called Cricketer Farm, they have been making our Cheddar style cheese for more than 10 years and have a wealth of experience in making quality cheeses since the 1940ís.
We always endeavour to operate to the highest standards of hygiene on the farm and in the dairy because we know this is absolutely vital to the quality of our products.